Description
A comforting and flavorful pumpkin soup with warm harvest spices, perfect for chilly autumn evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups pumpkin puree (canned or roasted)
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons maple syrup
- Salt and black pepper to taste
- For garnish: pumpkin seeds, fresh thyme, and a drizzle of coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, coriander, cinnamon, nutmeg, and cayenne. Cook for 1 minute until fragrant.
- Stir in pumpkin puree and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to blend until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in coconut milk and maple syrup. Season with salt and pepper.
- Serve hot, garnished with pumpkin seeds, fresh thyme, and a swirl of coconut milk.
Notes
For a richer soup, replace coconut milk with heavy cream. Adjust spices to taste. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Calories: 215 kcal
- Sugar: 12 g
- Fat: 10 g
- Carbohydrates: 28 g
- Protein: 4 g